Search results for query: Jerky

...pressure for 30 minutes . Release and probe for tenederness . Keep going until it's where you want it to probe . May or may not help with the salt , but should make it better . You could also slice some and dry it down for jerky . I've done that few few times . Again , there's still the salt .

...bland and the spice mix wasn't quite what I was looking for. I tend to use the packets as a baseline when I try a new style of sausage or jerky. Then, based on the results I have a better idea of what I want from the style. After that, I look at recipes for ideas and make my own blend...

Well, plan on hot italian now, but that could change to kielbasa or something else based on the moment! My friends family in Texas link about 800lbs of pork and deer sausage... they have a bunch of the old cast iron surfers. They’re nice!

...Stayed out of your decision making as what I have didn't meet your criteria. I was fortunate to get my father-in-law cast iron stuffer. I think it is around an 8#. It has the huge elbow, but I deal with it. Down south I use a 2# jerky stuffer. Ordered some SS tubes that fit for more options.

FYI using a jerky gun is 100x easier.

Nice, in the right amount I’ll bet it’s tasty. But in the wrong amount, it’d bring a grown man to tears on his knees. Potent stuff there! I’d like to try something similar on some jerky someday.

...kettles, the list goes on. Thankfully wifey is patient with me. My latest obsession is to level up my game with smoking, mostly around jerky, meat sticks, salmon and the occasional larger cuts of meat like brisket turkey ribs. I would also like to experiment with edgy (for me) stuff like...

Welcome to party and happy you are here. Jerky, bacon, and sausage is the tip of the smoking topics. Search feature is your friend.

...up a 26 x 14 pavillion and will now build a 6 foot deep & 26 foot long lean-to (enclosed on 3 sides) along the west side of it to house BBques, a griddle and a smoker. The remaining space will be firewood storage. I am excited to do more smoking and learn to make jerky, bacon and sausage.

Hey all, I'm new here and hoping y'all can give me a recommendation on which to pick up: https://www.basspro.com/l/meat-grinders I make jerky, often sliced (like HardTimes, etc), but I want to get into making some sausage style as well. I also have brisket trimmings and a ton of venison I need...

...one of our friends made it. This is a super thin style rarely found in stores until recently. The ingredients are simple which let's the meat/jerky shine. course salt garlic powder lime juice ground red chile pods (barkers hot for me) It's super easy to make, especially if you have a meat...

Looks great!! I've got a couple huge pork loin in the freezer for either my Asian jerky or this at some point.

Came out pretty good. 5 filets was 17 pounds, grinding and stuffing pepperoni tonight from a good size chuck roll and pork shoulder, smoking that tomorrow and might post it next week

1/8” 316L stainless TIG filler rod … I use around the shop For welding stainless and it has some handy uses in the smoker

Welcome Jordan, go Ross Little Giants, purple people eaters! Grew up in Fremont now live in Perrysburg. Lots of great folks on hear.

B1, I just saw this post, kind of late to the party. Your jerky looks delicious and I love your skewer set up. You got me headed down another rabbit hole ! :) What size rod are you using ?

...me was hanging my product at room temp a few hours to take the chill off of it. Dries the casing as well so you can skip that step. Also, jerky gun stuffs sticks WAAAY easier than a dedicated stuffer. I need to revisit sticks as the few times I ran them was disaster back when I first started.

...5 years ago when I started hunting. I was determined to do all of my own processing from the start. My main area of interest is sausage and jerky, although I don’t have a lot of batches under my belt. I have a MES 40 that I upgraded with a Auber PID and auber fan kit. I also use the...

Thanks John Thanks HT. I will have to try that. Thanks Jeff. I not a fan of turkey but something magical happens when its cured. Made turkey soup yesterday and put a little curry powder in it. Man was that good. I still have some of that Bird Booster. Need to use it up.

Looks great ! That brine IS the best. By the way,... Have you ever tried making turkey jerky? I did a couple of wild turkey breast sliced this using High Mountain garlic and pepper seasoning and they were so good, it was the first time I ever did any turkey jerky, let alone wild turkey. HT